Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Jus for Sauces

Erken's basic recipe for a brown jus for sauces: beef, veal shank, ham, and onion browned in butter and cooked 4–5 hours, strained and degreased. Makes 3/4–1 liter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 333 (falt i det fri)

Be the first to rate

About the dish

The basic recipe for the brown jus that Erken uses as a base in many of the chapter's brown sauces. The chapter opens with advice on the sauce pot (narrow and tall with a thick bottom), long simmering, and keeping warm in a water bath under a tight-fitting lid.

How to make it

  1. 1

    Cut up

    Cut the meat, pork, and onion into small cubes.

  2. 2

    Brown

    Brown the cubes in the butter, stirring constantly, until they take on a nice, dark-brown color. Transfer everything to a pot.

  3. 3

    Rinse the pan

    Rinse the frying pan with boiling water and pour this over the meat. Add enough cold water to cover the meat.

  4. 4

    Bring to a boil

    Add the salt and peppercorns, bring to a boil, and skim well.

  5. 5

    Simmer

    Let the jus simmer under a tight-fitting lid for 4–5 hours.

  6. 6

    Strain

    Pour the jus through a strainer into a dish, and strain it again immediately through a cloth wrung out in cold water. Reduce it further if desired.

  7. 7

    Storage

    Cook the jus the day before use so the fat sets, and remove the cake of fat before use. If not all is used, boil the rest up again with the fat; with the fat layer undisturbed the jus keeps for several weeks. The bones and meat can be cooked on further in the stockpot.

Changes from the original

Quantities are converted to modern measures and units (grams, liters, tsp). "Pork" is given as lean side pork/bacon, and the steps are written in modern language. The straining cloth is replaced by a cloth or fine-mesh sieve.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 368)~80% of the text changedremovedadded
1,5 kg Sky til sauser. som boger, brystben, fugle skrog o. s. v. Brunes i smør og kokes som sky til sauser. Herav rf 2 l. ferdigkokt sky. I V 2 kg. oksekjøtt (hals). 500 g kalveskank. 100 g (høirygg) y 2 kg. kalveskank ioo gr. skinke eller magert sideflesk. 1 stk flesk i liten løk (liten). 2 stk hele pepperkorn. 50 g gr. smør. 1 ts salt (etter smak). 2 l vann (nok til å dekke kjøttet). Skjær kjøtt, vann. Kjøtt, flesk og løk skjæres op i små terninger.. Brun terningene terninger, brunes i smøret under stadig omrøring omrøren, til de det får en pen, mørkebrun farge. Legg alt over farve, legges i en gryte.. Skyll stekepannen gryte. Pannen skylles med kokende vann og hell vann; dette helles over kjøttet. Tilsett kjøttet tilli kemed så mye kaldt meget koldt vann at kjøttet er dekket.. Tilsett salt og pepperkorn, kok opp dekkes; tilsettes krydderier; bringes til kokepunktet, skummes og skum godt av.. La sjyen småkoke småkoker under tettsluttende lokk i 4–5 timer.. Hell sjyen gjennom en sil 4 å 5 timer. Helles gjennem sikt over i et fat, og sil den siles derefter straks igjen gjennom et klede vridd opp gjennem sileklæde, opvridd i kaldt koldt vann. Kok den gjerne mer inn Skyen kan klares med eggvite og kjøtt på samme måte som kjøttkraft (se side 43). Skyen kan innkokes mere, om ønskelig.. Kok sjyen man vil, efter silingen. Den bør kokes dagen før bruk den skal benyttes, så fettet stivner, og ta av fettkaken før bruk. Brukes kan stivne; når skyen skal benyttes, avtas fettkaken. Benyttes ikke alt, kokes resten opp igjen all sky med fettet; en gang, må resten kokes op med urørt fettlag holder sjyen seg fettet. Skyen kan opbevares i flere uker. uker, om fettlaget får ligge urørt. Ben og kjøtt kan kokes videre på i kraftgryten.

Note on Modernised

Mengder er omregnet til moderne mål og enheter (gram, liter, ts). «Flesk» er angitt som magert sideflesk/bacon, og trinnene er skrevet i moderne språk. Sileklede erstattet av klede eller finmasket sil.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How much jus does this recipe make?
About 3/4–1 liter of finished jus, from 1 1/2 kg beef (neck), 1/2 kg veal shank, and 100 g ham or lean pork.
How long should the jus cook?
It should simmer under a tight-fitting lid for 4–5 hours, after it has been brought to the boil and skimmed.
Why is the meat browned first?
Meat, pork, and onion are cut into small cubes and browned in 50 g butter, stirring constantly, until they take on a nice, dark-brown color – this gives the jus color and flavor. The pan is rinsed with boiling water that is poured over the meat, so all the pan drippings are included.
How is the jus strained and clarified?
Pour it through a sieve into a dish, and strain it immediately through a straining cloth wrung out in cold water. If you want it perfectly clear, clarify it with egg white and meat the same way as meat stock.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!